On the blog today is a traditional recipe for pancakes with a twist. We are so excited to share with you all the best and only way to eat pancakes. Are you ready for this? It’s going to blow your mind! On top of these delicious pancakes is a blueberry applesauce recipe that is TO DIE FOR! Sammy introduced this to me a while back, and I’m hooked. I’ve always been a loaded butter and syrup kind of pancake eater. So, when she first brought up the idea that this would make an awesome blog post, I was skeptical. Not anymore! Well, not really. I still love lots of butter and syrup, but the addition of the applesauce takes everything to the next level. Especially if you add fruit to your pancake batter.
This post will be a two-prater with the blueberry applesauce shared on Wednesday, so stay tuned. We promise it’s worth the wait! In the meantime, we are starting you off with a delicious recipe for good old fashioned pancakes, because who doesn’t need that in their life. In both of our households growing up, Sunday Breakfast consisted of pancakes on the regular and occasionally the pancakes would make their way into our dinners.
Yup, you read that correctly! Pancakes for dinner is the truest test to determine whether you’re a true pancake lover, and It’s safe to say we are. I think I can speak for most people when I say that it’s one of those breakfast foods you never get sick of, and sometimes crave for dinner. There are endless options on how to build the perfect tower of pancakes. We shared awhile back a recipe for maple glazed cornbread pancakes topped with bacon crumbles (FIND IT HERE) and we are still over the moon about it. They are the perfect example of all the different ways you can make this scrumptious treat. So much yum you guys! If you haven’t already viewed it, be sure to check this blog post out.
A few of our special tips and tricks just in case you aren’t aware of them already. Be sure not to over-mix your batter, lumpy pancake batter makes for the fluffiest pancakes! And of course, the infamous trick on the perfect time to flip your pancake is when you see the batter start to bubble at the base. Follow these instructions, and without fail you will have the perfect stack of pancakes! We always love hearing from our followers so please feel free to share with us your pancake creations! Have a great week, and happy eating!
Quote of the Day: “Choose a job you love, and you will never have to work a day in your life”. – Confucius
Prep Time | 10 minutes |
Servings |
Pancakes
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- 3 large eggs, separated
- 1 cup full-fat sour cream
- 3 tbs whole milk
- 3 tbs dark brown sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 tsp baking powder
- 2/3 cups all purpose flour (+ 2 tbs )
- 4 tbs butter, for the pan
- maple syrup, for serving
Ingredients
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- In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
- In a separate large bowl add flour.
- Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
- With a rubber spatula fold egg whites into flour/sour cream mixture, stirring until fully incorporated.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with syrup, butter, and blueberry applesauce, and anything else your heart desires! (recipe for applesauce coming soon)!
Adapted From: Baker by Nature
Juli says
How much salt?
Tessa @ Blooming Bites says
Whoops! See updated recipe card.